By Chef PotPie on May 03, 2007
Photo by BarbryT
Photo by BarbryT
"We love chicken salads at our house, but when I read this, (out of Cook's Country magazine to which I subscribe, June/July 2007), I decided that this is the way I will do chicken breast for chicken salad from now on! No more poached chicken breast for us. We'll take the flavor punch of the sauteeing...Slapping myself on the forhead...why didn't I ever think of this?!"
Serving Size: 1 (83 g)
Servings Per Recipe: 4
"Very good recipe. I had only made chicken in the oven and on the grill before this so it was a totally new experience for me and it turned out great. I over salted it a little so I'll use less next time but is definitely one I will be using again in the near future!"
"This is one of those recipes that is so basic and simple that it's tempting to add a little of this and a dash of that.Don't do it! It's perfect as is! Just what I was craving. Thanks for posting this gem of a recipe."
"Terrific. I am another who never again will poach chicken breasts for use in other recipes that call for cooked chix breast. And, I might add, they are delicious hot and fresh. Thanks for posting this! (I've already made it twice and shall again and again and again.)"
"God Bless you, PotPie for submitting this recipe! I wanted to make Applebee's Oriental Chicken Salad (#19253)for our dinner tonight, but I didn't want to prepare the chicken breasts, fried in batter. Your recipe was just what I was looking for. I heated 2 Tbls. of Canola oil in an iron skillet, set a splatter screen around the skillet; dried the chicken breasts and put them in the hot oil, sautÃ©ing them for the recommended 6 minutes on each side, or until their outsides had that lovely golden brown look you mentioned. Wonderful!! I'm with you. Henceforth this is the only way I'm preparing chicken breasts for chicken salads.--Joje"